Close Up Of Three Salmon Cakes Stacked On Top of Each Other Topped With Scallions.

Fast, Fresh and Simple Orange-Ginger Salmon Cakes

If you’re looking for a simple twist on a classic, look no further than these Orange-Ginger Salmon Cakes. With just a few fresh ingredients, these tender salmon cakes achieve the perfect balance of sweet, savory and spicy.

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These Salmon Cakes Are Simple and Straightforward

When cooking, I feel like I’m in my element. It’s all very Zen for me. I love to immerse myself in the process – prepping all of the ingredients, systematically working through the steps, watching over a simmering pot until flavor nirvana is achieved. 

But, honestly, who has time for all of that these days??

Sometimes, the next meal just needs to find its way to the table. So it’s important to possess an arsenal of tried and true meals that you can get on the table in under 30 minutes. 

These salmon cakes are just such a recipe. They are easy to prep and cook. So on those busy weeknights when cooking is an obligatory prerequisite to eating, you can bust out a quick dinner that you can also feel good about.

Salmon Cakes On Wooden Cutting Board With Plate Of Carrots In Background.

Treat Recipes Like A Guide, Not The Gospel

The only thing I love more than producing a fast, nutritious dinner on a weeknight is doing so while utilizing what I have on hand. I’m not a fan of buying an ingredient for a single meal that I know that I’m not likely to use again for something else. 

So, what’s a girl to do but improvise? 

This Orange-Ginger Salmon Cake recipe is one such improvisation. The recipe is adapted from Jamie Oliver’s Quick Asian Fishcakes from his cookbook 5 Ingredients: Quick & Easy Food. Which is a fantastic cookbook. Notice the amount of bookmarks sticking out of my copy and that should tell you that I’m a fan 🙂

Someone Holding Jamie Oliver's Cookbook - 5 Ingredients_ Quick & Easy Food

I’ve made these salmon cakes several times, but I have yet to make them exactly as Jamie Oliver detailed in his cookbook. 

His recipe calls for lemongrass and chili jam which are things that I don’t usually purchase. But, I do keep an abundance of citrus fruit handy as well as an assortment of other jams and marmalades. 

I’m a firm believer that most recipes are a guide and not the gospel. There are certainly some ill-advised substitutions, particularly when baking. But in terms of flavor, don’t be afraid to experiment and adapt based on what you have in your cupboard or based on your preferences. 

Salmon - A Delicious Super Food

Salmon is a truly delicious protein; it’s meaty without being too fishy. It also holds up to a whole host of different cooking methods – steamed, grilled, baked, smoked, pan-seared. Heck, you can even eat it raw in sushi (opt for sashimi-grade salmon for raw consumption). 

Not only that, but it can stand up to a variety of seasonings and strong flavors.

All in all, it is a really versatile ingredient. 

But it’s also an incredibly healthy option boasting a myriad of crucial vitamins and minerals. 

According to an article published by Healthline.com, “Salmon is one of the best sources of the long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).” Written by Franziska Spritzler and Medically reviewed by Sade Meeks, MS, RD, Nutrition, Healthline.

Omega-3 fatty acids help decrease inflammation and lower blood pressure which, in turn, can go a long way in protecting against other diseases. 

Salmon is a high-protein food meaning that it helps to control appetite by allowing you to feel full for longer. It has also been shown to boost metabolism. 

It is also an excellent source of B vitamins and potassium.  

Tasty and good for you? That’s my kind of food!

Close Up Of Whole Salmon On Cutting Board With Oranges and Glass Bowl In Background.

What The Heck Is Ginger?

Ginger is something I’ve only recently started to use regularly. Up until a few years ago, I was a bit intimidated by it. What are you supposed to do with that strange little root?

I have since broadened my horizons, and I have to say, I wish I would’ve taken the plunge sooner with this root vegetable.

Ginger is such an interesting and complex ingredient. It has a hint of peppery-citrusy spiciness to it and an almost floral pungency that mellows out when cooked, similar to garlic. Ginger has a pleasant, warming undertone that makes it surprisingly adaptable in both sweet and savory dishes.  

It’s multifaceted and well-rounded enough to use across a wide array of dishes. Seriously, there’s a reason so many cuisines heavily incorporate ginger into their dishes. It is a multifaceted and well-rounded powerhouse of an ingredient. 

Close Up Of Minced Ginger On Cutting Board With Oranges, Scallions & Orange Marmalade In Background.

What To Do With Leftover Ginger Root?

Chances are, you’re not going to use up an entire ginger root in a single recipe which is one of the reasons I resisted using it for so long. I don’t want to buy something to use once and watch it go to waste. 

As it turns out, there are lots of options!

  • You can freeze whole ginger. Peel, wash and store in an airtight container or freezer bag for future use. You can also grate the ginger before freezing. 
  • Speaking of peeling ginger – well, it’s not that easy. You can scrape the skin off with a spoon, but sometimes you get a knob with a lot of crevices and finagling a spoon in there just isn’t that effective. Rather than stress about wasting ginger when peeling, I now just cut the skin off with a knife and freeze the peels for use later. 
  • One of my go-to ways to use the peels is to add to my loose leaf tea and steep. Ginger has been shown to reduce inflammation and aid in digestion, making it an ideal addition to tea. 
  • Once I’ve saved up about a ¼ cup of ginger peel, I’ll make a quick ginger broth. Bring about a quart of water to a boil with the ginger peels, reduce the heat and allow to simmer for about 30 minutes. Ginger broth adds amazing flavor to steamed carrots and soup bases. My favorite ways to use this broth is to upgrade my $0.25 bag of ramen or to make ginger simple syrup. 

One of my main meal planning strategies is to use a select few ingredients across several dishes for the week. Try making ginger a component of several consecutive meals, and you’ll use it up in no time. Try this Indian Spiced Chicken Stew recipe for another ginger dish.

Overhead View Of 3 Salmon Cakes On Wooden Cutting Board Next To Scallions.

Method

Finely chop the peeled ginger and the scallions. 

Zest the orange. 

Cut the salmon into ½ inch pieces. Reserve half and set aside in a medium-sized bowl. 

Finely chop the remaining half. I like to create an almost paste-like consistency by holding the blunt side of my knife and dragging the sharp side of the blade across the salmon several times. By doing so, the salmon acts like its own binder for the cakes.

Add the finely minced salmon to the bowl with the reserved ½” pieces along with the ginger, scallions and orange zest.

Season with salt and pepper and mix together. 

Divide into 6 equal portions and patty together.

Overhead View Of Salmon Cake Mixture On A Spoon Being Held Over Glass Bowl Of Same Mixture.
Overhead View Of 6 Formed Salmon Cakes Placed In a Circle On Plate Next To Scallions and Knife.

Heat 1 tablespoon of oil over medium-high heat in a large cast-iron or non-stick skillet.

Cook the salmon cakes for about 2 minutes on each side or until golden brown. 

Add a dollop of the marmalade to the top of each salmon cake.

Add a splash of water to the skillet, remove from the heat, cover and gently jostle the skillet for about a minute so that the marmalade covers the top of the salmon cake. 

Serve immediately and enjoy!

Close Up Of Partially Eaten Salmon Cake With Fork, Scallions & Other Salmon Cakes.
Close Up Of Three Salmon Cakes Stacked On Top of Each Other Topped With Scallions.

Orange-Ginger Salmon Cakes

If you’re looking for a simple twist on a classic, look no further than these Orange-Ginger Salmon Cakes. With just a few fresh ingredients, these tender salmon cakes are packed with the perfect balance of sweet, savory and spicy.
Prep Time 20 mins
Cook Time 5 mins
Total Time 26 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 248 kcal

Ingredients
  

  • 1 ½ lbs salmon fillet, skin off, pin-boned
  • 2 ½ inch piece of ginger root
  • 1 bunch of scallions
  • 1 large orange
  • 6 tsps sweet orange marmalade
  • 1 tbsp olive oil
  • salt and pepper to taste

Instructions
 

  • Finely chop the peeled ginger and the scallions.
  • Zest the orange.
  • Cut the salmon into ½ inch pieces. Reserve half and set aside in a medium-sized bowl.
  • Finely chop the remaining half. I like to create an almost paste-like consistency by holding the blunt side of my knife and dragging the sharp side of the blade across the salmon several times. By doing so, the salmon acts like its own binder for the cakes.
  • Add the finely minced salmon to the bowl with the reserved ½” pieces along with the ginger, scallions and orange zest.
  • Season with salt and pepper and mix together.
  • Divide into 6 equal portions and patty together.
  • Heat 1 tablespoon of oil over medium-high heat in a large cast-iron or non-stick skillet.
  • Cook the salmon cakes for about 2 minutes on each side or until golden brown.
  • Add a dollop of the marmalade to the top of each salmon cake.
  • Add a splash of water to the skillet, remove from the heat, cover and gently jostle the skillet for about a minute so that the marmalade covers the top of the salmon cake.
  • Serve immediately and enjoy!
Keyword Salmon Cakes, Seafood

Let me know what you think of this recipe in the comments below! 

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Elaine G.
5 months ago

This looks amazing! Pinned it! I’m always looking for ways to change up my salmon patties. Never thought of orange and ginger. (I’ve been intimidated by ginger too.)

Courtney
5 months ago

This looks like the best way to eat salmon. Usually, mine is so dry! This looks so moist and flavorful!! I LOVE ginger!